Padma Lakshmi

Andrea Strong takes you inside Restaurant Wars.

on Aug 15, 2007

For dessert, things turned around. We were served sweet ruffled crepes, delicate as doilies, and filled with orange marmalade and dark chocolate, ending the meal on a surprisingly fine note. While the orange marmalade was a tad too cloying, I like that the chefs decided to pair orange with dark chocolate rather than something more commonplace like strawberry or raspberry and milk chocolate. It's a sophisticated choice that I appreciated. And the tableside dollop of bitter chocolate whipped cream was also a nice touch, and it ended the night on an up note. While I would not want to dine at Garage again, perhaps if they named it something more inviting (and promised more hummus), I could be convinced to change my mind.

Restaurant April

As opposed to Garage, the world April actually makes a fine restaurant name. The word connotes the arrival of springtime. It signals bright blue skies, warm sunshine, flowerbeds filled with tulips, and soft, gentle breezes. There's a sweetness to the word April, and something soothing and calming about it that's inviting. A restaurant called January? Not so much. But April, yeah, April works.

The chefs did a good job of bringing that Spring-like warmth to the space with a tall flower arrangement, accents in gold and sage, twinkling votive candles along the walls, and bud glasses with freshly cut pale roses as table centerpieces. If only they did as well with the food.
Our dinner was supposed to begin with an amuse bouche of oysters with watermelon ginger granita, but instead it began with an announcement to my table of four that there were only three left. While most of my table declined the oyster (I think because they were afraid of food poisoning), I asked for one. I love oysters and if there was even one left, I wanted it. The host, a rather sweaty chap named Brian who might want to invest in either a swim suit or a truckload of Right Guard, frantically ran to the kitchen to fetch it. It was served (rather, dropped in front of me) just as our first courses arrived scallop atop a corn and black truffle custard. Since I was the only one with the oyster, the rest of my table watched as I slurped (rather sucked) down my watermelon-drowned oyster.